Title Image

LE FAVOLOSE – Pastry flours

LE FAVOLOSE
Pastry flours

 

Paolo  Mariani helps you to give your best in all the sweet preparations. The new line of flour ‘LE FAVOLOSE’ (The Faboulous), created by Giuliano Pediconi and the best Italian pastry chefs, boasts new flours which are carefully designed for different needs. Perfect for enhancing the flavour and aroma of sweets for the most demanding palates.
In the words of Paolo Mariani: all that remains is to try them!!

TYPE 00 FROLLINA 
A flour produced with an extraordinary Marche region wheat, rich in starch and amylopectin (with the right balance between amylose and amylopectin) and with the right amount of protein.
Extremely light flour able to readily absorb the fats and give a product with great friability and crunchiness.
Ideal for biscuits, sponge cakes and doughnuts.

 

Technical characteristics

Protein d.m.

min. 9.0%

Gluten d.m.

min. 7.0%

W

150 – 170

P/L

0.40 – 0.45

Stability

min. 7′

Absorption

min. 52%

Ash d.m.

max. 0.55%

Moisture

max. 15.5%

TYPE 00 BRIOCHES
In tracing the problems presented by wheats coming from afar, we have been able to create, after years of research, a blend of Italian wheats (Romagna and Marche) that are exceptional for the production of all types of brioche, savoury croissants and daily leavened products in general.
The flour produced has the right balance of strength and elasticity, therefore it is able to produce doughs that can be easily worked in puff pastry machines and with great stability, both in terms of leavening and freezing.

 

Technical characteristics

Protein d.m.

min. 13.5%

Gluten d.m.

min. 11.5%

W

320 – 340

P/L

0.55 – 0.60

Stability

min. 13′

Absorption

min. 55%

Ash d.m.

max. 0.55%

Moisture

max. 15.5%

TYPE 00 PUFF & CHOUX PASTRIES
A blend of particular wheats that give us a chance to obtain a flour with good extensibility and stability.
A key factor, which should not be underestimated, is the type of starch which it contains and results in an extraordinarily crisp puff pastry.

 

Technical characteristics

Protein d.m.

min. 13.0%

Gluten d.m.

min. 11.0%

W

260 – 280

P/L

0.40 – 0.45

Stability

min. 11′

Absorption

min. 50%

Ash d.m.

max. 0.55%

Moisture

max. 15.5%

MANITALY
The only flour with the same quality as Canada’s manitoba and a truly Italian soul!
Manitaly is indeed obtained from the mixture of strong Italian grains developed over the years by Paolo Mariani on his own farm. The quality of these grains allows for a flour of great strength and stability, suitable for long- leavening products and the conservation of sourdough.
MANITALY, the quality of manitoba flour and the taste of Italian grains.

 

Technical characteristics

Protein d.m.

min. 14.5%

Gluten d.m.

min. 13.0%

W

340 – 360

P/L

0.60 – 0.70

Stability

min. 15′

Absorption

min. 60%

Ash d.m.

max. 0.65%

Moisture

max. 15.5%

TYPE 0 PANETTONE 
Panettone, one of the most famous Italian desserts in the world, can now boast of having its own special flour, exclusively obtained from 100% Italian grains.
Molino Paolo Mariani, after years of research carried out at its own farm, managed to develop a mixture of local grains producing a high-stability and protein-rich flour. Ideal for panettoni, colomba and pandoro cakes, and fruitcakes with sourdough.

 

Technical characteristics

Protein d.m.

min. 15.0%

Gluten d.m.

min. 13.0%

W

380 – 400

P/L

0.65 – 0.75

Stability

min. 17′

Absorption

min. 60%

Ash d.m.

max. 0.65%

Moisture

max. 15.5%

Utilizziamo i cookie per offrirti la migliore esperienza online. Accettando l'accettazione dei cookie in conformità con la nostra politica sui cookie.

Privacy Settings saved!
Impostazioni

Quando visiti un sito Web, esso può archiviare o recuperare informazioni sul tuo browser, principalmente sotto forma di cookies. Controlla qui i tuoi servizi di cookie personali.

Questi cookie sono necessari per il funzionamento del sito Web e non possono essere disattivati nei nostri sistemi.

In order to use this website we use the following technically required cookies
  • wordpress_test_cookie
  • wordpress_logged_in_
  • wordpress_sec

Decline all Services
Accept all Services